Soup’s on! I'm excited to share one of my favorite warm, yet nearly-raw soup recipes: Asian-style Ramen. In my new online raw food demo video, I show you how to make a flavorful vegetable broth and the secret to gently heating your soup to soften the veggies without robbing them of flavor and nutrition.
When I’m doing live events or demonstrations and mention ‘ramen,’ there are always a few people who say “Ugh, I hate ramen! It’s so unhealthy.” They’re thinking of ramen as the high-sodium, heavily processed $1-a-packet noodle soup that college kids live on to save money. Then they taste my raw ramen noodle soup recipe.
They don’t say much then. They’re usually too busy slurping down the flavorful miso-and-tamari broth...and being amazed that nutritious, but delicate vegetable noodles taste every bit as good as their high-calorie, but nutritionally empty wheat flour cousins.
As you’ll see in the demonstration, I rely on my handy, dandy spiral slicer. This inexpensive kitchen gadget is an essential tool for slicing vegetables ultra-thin. “Thin is in” when it comes to zucchini noodles. The thinner they are, the more pliable they are, and the softer they will become when they have their bath in the highly seasoned broth.
To make this a truly interactive experience, set up your spiral slicer and grab a ‘test’ zucchini from your fridge. Then we can work side-by-side and prepare the raw vegetable noodles in this demonstration video together. It’s like a private cooking lesson!
You’ll learn more than just food prep in this video. I talk about how to re-purpose any zucchini that your spiral slicer has left behind. (There’s always a little.) I like to use them in a raw Garden Vegetable Soup recipe that I think you’ll like, too.
Grab a spoon and enjoy...
...then share your experience! Let others know what went right, what went wrong, and how you improved on this recipe. We’d all like to hear your thoughts.
Related Recipes: Ramen